Description
This Homemade Fried Chicken ‘n’ Waffles recipe pairs crispy, perfectly seasoned fried chicken thighs with fluffy waffles and a spicy-sweet jalapeno honey butter sauce. Marinated chicken ensures juicy flavor, while the waffle batter is light and slightly sweet. The jalapeno honey butter sauce adds a smoky heat to balance the dish, making it a delightful twist on a classic comfort food combo perfect for brunch or dinner.
Ingredients
Scale
For the Fried Chicken:
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
For the Waffles:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
For the Jalapeno Honey Butter Sauce:
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 1-2 jalapenos, finely chopped (seeds removed for less heat)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk and hot sauce if using. Add the chicken thighs and coat them thoroughly. Let the chicken marinate for at least 30 minutes, or preferably overnight in the refrigerator for maximum flavor and tenderness.
- Prepare the Flour Mixture: In a separate bowl, whisk together the all-purpose flour, salt, paprika, garlic powder, onion powder, cayenne pepper, and black pepper to create a well-seasoned dredge for the chicken.
- Heat Oil: Pour vegetable oil about 2 inches deep into a deep skillet or Dutch oven and heat it to 350°F (175°C), ensuring the oil is at the right temperature for frying the chicken to achieve a crispy crust.
- Dredge the Chicken: Remove the chicken thighs from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing gently so the coating adheres evenly.
- Fry the Chicken: Carefully place the coated chicken in the hot oil. Fry for 6 to 7 minutes on each side until the chicken is golden brown, crispy, and cooked through. Remove the chicken and drain on a paper towel-lined plate to absorb excess oil.
- Mix Dry Ingredients for Waffles: In a large bowl, combine the flour, sugar, baking powder, and salt, creating the base dry mix for the waffles.
- Mix Wet Ingredients for Waffles: In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well combined.
- Combine Waffle Batter: Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be slightly lumpy; avoid overmixing to keep the waffles light and fluffy.
- Cook Waffles: Preheat your waffle iron and lightly grease it with cooking spray. Pour batter onto the iron and cook according to your waffle maker’s instructions, usually 3-5 minutes, until golden brown and crisp on the outside.
- Prepare Jalapeno Honey Butter Sauce: In a small saucepan over medium heat, melt the butter. Add the honey, finely chopped jalapenos, smoked paprika, and cayenne pepper. Let the sauce simmer gently for 2-3 minutes to blend the flavors, then remove from heat.
- Serve: Place a warm waffle on each plate, top with a piece of fried chicken, and drizzle generously with the jalapeno honey butter sauce. Serve immediately to enjoy the crispy, spicy, and sweet flavors together.
Notes
- For extra spicy chicken, increase the cayenne pepper in the flour mixture or add hot sauce to the marinade.
- Marinating chicken overnight enhances tenderness and flavor but 30 minutes is acceptable for a quicker option.
- Use a thermometer to maintain the oil temperature at 350°F to avoid greasy or undercooked chicken.
- Remove jalapeno seeds if you prefer milder sauce; leave them in for more heat.
- Waffles can be kept warm in a low oven (around 200°F) while frying chicken if cooking simultaneously.
